I love this recipe because it gives me a full, balanced meal with very little hands-on work. The chicken becomes tender and juicy as it roasts over the vegetables, and the couscous absorbs all the flavorful cooking juices at the end. The roasted lemon adds brightness, the vegetables turn perfectly tender, and the whole dish feels rustic and comforting.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 red onion, sliced into wedges 1 Tbsp olive oil 1 whole chicken 1 lemon, halved 2 courgettes, chopped 1 carrot, diced 1 red pepper, sliced 200g cherry tomatoes 1 cup chicken stock 1 cup couscous Lemon wedges to serve
Directions
I begin by preheating the oven to 180°C fan bake.
In the bottom of a large cast iron casserole dish, I place the red onion wedges and lemon halves, then drizzle everything with olive oil. I place the whole chicken on top and cover the dish. I roast it for one hour.
After an hour, I remove the dish from the oven and carefully lift the chicken onto a plate. I add the courgettes, carrot, red pepper, and cherry tomatoes to the casserole dish, tossing them gently to combine. Then I place the chicken—along with any juices from the plate—back on top of the vegetables. I roast everything uncovered for another 30 to 45 minutes, until the chicken is fully cooked.
Once the chicken is done, I remove it from the dish and transfer it to a board to rest under foil.
I squeeze the juice from the roasted lemon halves into the vegetables and discard the lemons. Then I add the chicken stock and couscous to the dish and stir to combine. I cover the dish and bake it for 5 more minutes.
When I remove the dish from the oven, I give everything a good stir and leave it covered on the bench for a few minutes so the couscous can absorb all the flavorful liquid.
I cut the chicken into pieces and serve it on top of the roasted vegetables and couscous, finishing with fresh lemon wedges and a dressing of my choice.
Servings and Timing
This recipe serves 4. Prep time: 15 minutes Cook time: 1 hour 50 minutes Total time: 2 hours 5 minutes
Variations
I sometimes add spices like smoked paprika, cumin, or turmeric to the vegetables for extra warmth. When I want even more flavor, I stuff the chicken cavity with herbs such as rosemary or thyme. I also enjoy swapping couscous for pearl couscous or bulgur, adjusting the liquid as needed. For a Mediterranean twist, I stir in olives or crumbled feta before serving.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm everything gently in the oven or microwave, adding a splash of chicken stock if the couscous needs softening. The dish reheats well and stays flavorful.
FAQs
How do I know the chicken is fully cooked?
I check that the juices run clear and the internal temperature reaches 165°F (74°C).
Can I use chicken pieces instead of a whole chicken?
Yes, I use bone-in thighs or drumsticks and reduce the cooking time slightly.
Can I add more vegetables?
Absolutely—sweet potatoes, parsnips, or pumpkin work beautifully.
Does the couscous need to be precooked?
No, it cooks directly in the dish using the stock and vegetable juices.
Can I season the chicken differently?
Yes, I often rub it with herbs or spices before roasting.
Can I make this dish ahead?
Yes, I prep the vegetables ahead of time or roast the chicken earlier and reheat gently.
What dressing works well?
I like using a lemony yogurt sauce, tahini dressing, or a drizzle of olive oil.
Can I use vegetable stock?
Yes, it makes the dish slightly lighter but still delicious.
Why roast the lemon with the chicken?
Roasting softens the lemon, making the juice sweeter and more aromatic.
Can I freeze the leftovers?
Cooked chicken freezes well, but couscous becomes mushy, so I freeze only the chicken.
Conclusion
I love making this Roast Chicken and Veggie Couscous because it creates a complete, satisfying meal in one pot with minimal effort. The tender chicken, caramelized vegetables, and fluffy couscous come together in a dish that feels comforting, vibrant, and perfect for any night of the week.
A wholesome one-pot roast chicken dish cooked over vegetables, finished with fluffy couscous that absorbs all the flavorful juices for a bright, comforting meal.
Ingredients
1 red onion, sliced into wedges
1 Tbsp olive oil
1 whole chicken
1 lemon, halved
2 courgettes, chopped
1 carrot, diced
1 red pepper, sliced
200 g cherry tomatoes
1 cup chicken stock
1 cup couscous
Lemon wedges, to serve
Instructions
Preheat oven to 180°C fan bake.
Place red onion wedges and lemon halves in the bottom of a large cast iron casserole dish. Drizzle with olive oil.
Set the whole chicken on top, cover, and roast for 1 hour.
Remove dish from oven and lift chicken onto a plate. Add courgettes, carrot, red pepper, and cherry tomatoes to the dish and toss together.
Return chicken and any juices to the dish, place on top of vegetables, and roast uncovered for 30–45 minutes until fully cooked.
Remove chicken and rest under foil.
Squeeze roasted lemon halves into the vegetables, discard the lemons, then add chicken stock and couscous. Stir to combine.
Cover and bake for 5 minutes.
Remove from oven, stir couscous, and let sit covered for a few minutes to absorb remaining liquid.
Cut chicken into pieces and serve over the couscous and vegetables with lemon wedges and desired dressing.
Notes
Add spices such as smoked paprika, cumin, or turmeric for warmth.
Stuff chicken with rosemary or thyme for aromatic depth.
Swap couscous for pearl couscous or bulgur as desired.
Add olives or crumbled feta for a Mediterranean twist.
